Author:
Matthews Angela,Grbin Paul R.,Jiranek Vladimir
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Reference48 articles.
1. Antonelli A, Castellari L, Zambonelli C, Carnacini A (1999) Yeast influence on volatile composition of wines. J Agric Food Chem 47:1139–1144
2. Asmundson RV, Kelly WJ (1989) The effect of temperature and ethanol concentration on the growth of Leuconostoc oenos. In: Williams PJ, Davidson DM, Lee TH (eds) Proceedings of the Seventh Australian Wine Industry Technical Conference, Winetitles, Adelaide, pp 251–252
3. Aznar M, Lopez R, Cacho J, Ferreira V (2001) Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions. J Agric Food Chem 49:2924–2929
4. Capucho I, San Romão MV (1994) Effect of ethanol and fatty acids on malolactic activity of Leuconostoc oenos. Appl Microbiol Biotechnol 42:391–395
5. Carreté MR, Vidal T, Bordons A, Constanti M (2002) Inhibitory effect of sulfur dioxide and other stress compounds in wine on the ATPase activity of Oenococcus oeni. FEMS Microbiol Lett 211:155–159
Cited by
69 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献